Tropical Carrot Cake with Coconut Cream Cheese Frosting
- 2 1/3 cups sifted all purpose flour (sifted, then measured)
- 1 cup sweetened flaked coconut
- 1 cup dry-roasted macadamia nuts
- 3/4 cup chopped crystallized ginger
- 3 1/2 teaspoons ground cinnamon
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated peeled carrots
- 2 8-ounce cans crushed pineapple in its own juice, well drained
- 3 8-ounce packages Philadelphia-brand cream cheese, room temperature
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2 cups powdered sugar
- 3/4 cup canned sweetened cream of coconut (such as Coco López)
- 1 teaspoon vanilla extract
- 1/2 teaspoon (scant) coconut extract
- 14 whole dry-roasted macadamia nuts
- 1/4 cup chopped crystallized ginger
- This recipe is vegetarian
- Produce
- Carrots (2 cups)
- Coconut, sweetened flaked (1 cup)
- Coconut extract, scant (1/2 teaspoon)
- Cream of coconut, canned sweetened (3/4 cup)
- Macadamia nuts, dry roasted (1 cup)
- Macadamia nuts, whole dry roasted (14)
- Pineapple in its own, juice (2 8-ounce cans)
- Cooking & Baking
- All purpose flour (2 1/3 cups)
- Baking powder (2 1/2 teaspoons)
- Baking soda (1/2 teaspoon)
- Cinnamon, ground (3 1/2 teaspoons)
- Powdered sugar (2 cups)
- Salt (1 teaspoon)
- Sugar (2 cups)
- Vanilla (3 teaspoons)
- Vegetable oil (1 cup)
- Dairy
- Butter, unsalted (3/4 cup)
- Philadelphia-brand cream cheese (3 8-ounce packages)
- Refrigerated
- Eggs, large (4)
- Desserts
- Crystallized ginger (1 cup)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published April 1, 2003 (9 years ago).
16 people saved this recipe.
